This is a gather-all-the-fresh-and-colourful-stuff-together-in-one-bowl kind of dish. Use the ingredients list as inspiration, but play around with what's already in your fridge. You’ll shop less, waste less, and create different bowls each time.
1 ½ cups soaked and cooked quinoa, roughly ½ cup uncooked
8 long-stemmed broccoli
1 fennel bulb, finely sliced, placed in water with a splash of lemon until use
4 radish bulbs, finely sliced, placed in water with a splash of lemon until use
10 cherry tomatoes, quartered
½ cucumber, diced or cut into matchsticks
¼ red cabbage, thinly sliced
½ cup lentil sprouts
¼ cup pumpkin seeds, gently toasted
2 Tbsp Drasanvi Hemp Hearts
4-6 Tbsp Garlic & Thyme Green 'Yoghurt' Dressing (recipe in a previous post)
Good salt, to tast
Divide all ingredients into two bowls, alternating colours, and sprinkling the seeds, hemp
hearts and sprouts over the top.
Drizzle with the superfood-laced Garlic & Thyme Green 'Yoghurt' Dressing
Add salt to taste, and tuck in.